I meant to get this recipe posted up before Christmas, but it totally slipped my mind and I just realized that I missed my deadline! But, better late than never, right? And, this is such a simple and delicious dessert, I’m sure you’ll want to make it any time of the year. It’s a great dish to take to a potluck or a dinner with friends.
Crustless Pumpkin Cheesecake Bars (grain free)
24 ounces cream cheese, softened
22 ounces pumpkin puree
1 1/2 teaspoons vanilla
3/4 cup coconut sugar
12 drops stevia
4 teaspoons pumpkin pie spice
In a mixer bowl, combine the cream cheese, vanilla, stevia, and coconut sugar until smooth. Add the eggs and pumpkin puree and blend until creamy. Butter a 9×13 glass baking dish and pour the batter into the dish. Bake at 350 for 1 hour, or until there is just a tiny bit of jiggle when the pan is moved back and forth. Also, to help alleviate cracking on the top of the cheesecake, place a bowl of hot water in the oven with the bars. The additional humidity will help keep the top of the cheesecake from cracking (I always forget this step). Let the bars cool before cutting and serving. Top with fresh whipped cream.
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